John Myers
Ingredients for 2 servings:
- 470 g pointed peppers, yellow
- 450 g potatoes
- 2 apples
- 120 g cooked ham
- 50 g Emmental cheese, grated
- Salt
- Pepper, green, from the mill
- Chili flakes, from the mill
- 20 g butter
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes
a recipe for two
Place the peppers in a large bowl and pour hot water from the kettle over them. After 5 minutes, turn the peppers in the water and let them stand for another 5 minutes. Then let them cool slightly on kitchen paper. Cut off the top and top of the peppers, cut the peppers into two or three pieces depending on their size, and remove the seeds and white membranes. Grease a baking dish with 10g of butter and place the peppers in the bowl, open-end facing up. Peel and dice the potatoes, and cook in salted water for 15 minutes. After this time, add the peeled and diced apples and cook for another 5 minutes. Preheat oven to 180°C (fan). Drain the potatoes, leaving a small amount of cooking water in the pot, and mash with 10g of butter until the desired consistency is reached. Season the mash generously with salt, pepper, and chili flakes. Mix the finely diced ham into the mash and spoon this mixture into the pepper pieces in the baking dish. Spread the remaining puree around the edges of the peppers. Sprinkle with grated cheese and bake the dish on the middle rack for 20 minutes. Arrange the peppers and puree on plates, garnish, and serve.
Facebook Comments